1 c. sifted flour
3/4 c. white sugar
6 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. melted shortening
1 c. chopped nuts
1 c. brown sugar
1 3/4 c. hot water

Sift flour, sugar (white), 2 tablespoons cocoa, baking powder and salt into bowl. Stir in milk and melted shortening. Mix until smooth; add chopped nuts. Turn into greased and floured 9 x 9 x 2 1/2 inch pan.

Sprinkle on a mixture of brown sugar and remaining cocoa. Pour hot water over entire batter. Bake 45 minutes at 350 degrees. Cut in squares invert squares on plate. Dip sauce from pan over squares.

Serve as is or top with whipped cream. For butterscotch pudding cake, omit cocoa and add 1 teaspoon vanilla to batter. This recipe makes a pudding under the layer of cake. Can be topped with Cool Whip.